How to Cook Quinoa

Turmeric: 1/2 teaspoon ground — Add to oil early, blooms in fat
Cumin: 1 teaspoon ground — Toast in oil early for deep flavor
Smoked Paprika: 1 teaspoon — Adds meaty, smoky depth to plant proteins
Garlic Powder: 1 teaspoon — In dry rub or seasoning mix
Nutritional Yeast: 2 tablespoons — Add at end for cheesy umami flavor
Ginger: 1 tablespoon fresh grated — Add with aromatics early

🌱 Grain

Protein: 8g per cooked cup Serving: 1 cup cooked (185g), from 1/3 cup dry Category: Grain

Preparation

Rinse well to remove bitter saponins. Toast in dry pan for nutty flavor

Storage: Dry keeps 2 years. Cooked refrigerate 5 days, freeze 3 months

Method	Temp	Time	Notes
Boiling	212°F	12-15 min	1:2 ratio quinoa to water, simmer covered until water absorbed
Pressure Cooking	250°F	1-2 min	1 min high pressure, 10 min natural release, perfect every time
Baking	375°F	25-30 min	Quinoa patties or stuffed peppers
Sautéing	350°F	5-8 min	Pre-cooked, sauté with vegetables for quick bowl